Low-carb diets support thread

Mercy

Edwardia wrote: »

Mercy .. I checked and my head looks nothing like a cabbage.. just how many low carb gins did you have ??:beer:

devildog I haven't gotten to grips with cauliflower as rice yet either I just think ewwww. not bad at all. I boil frozen n mash it up as a foil for my frozen curry sensations. Just do it, it's lovely

Forget low carb chocolate cake.. I want low carb Kettle Chips <sniffle>

Hey Edwardia Not saying your (or anyone else's) head LOOKS like a cabbage, just that the feel of it (the cabbage) in ones hand is reminiscent of a head. One at rest, a loved one's perhaps? One you've cradled as they fell asleep and gave you it's weight?

Anyway, chopped through 2 of the big ones and only had a bit of trouble with the (brain?) stem. :rotfl:

Mx

Mercy

Hi all!

Well, making sauerkraut is very therapeutic.

What with the German music (for authenticity and good food vibe), the perfect slicing (all between 1 and 1.5mm thick),
the punching the stuff down into the crock.
The layering with onions and veg and salt.
The punching the lot down.
The layering and the, let's face it, punching.
The dancing, too. :j
YAY! I will do this again!

The music I listened to was, as an example or 2

http://www.youtube.com/watch?v=My0HQ0QkGLQ

http://www.youtube.com/watch?v=5eyckdVA2uo

Bet those lovely (sweaty) East Germans ate much of this when they were growing up. If it can do that to them then it can't be all bad. :rotfl:

and all without a break except for the dancing. Having a sipping Gin now as no need for shooters, that was fab. :beer::j:rotfl::)

Mx

Mercy

Jazza wrote: »

Hi Everyone, I hope you'll let me join in your group. I'd like to lose a little bit of weight and not sure where to start.

I've been a vegetarian for most of my life - I love butter, cheese, eggs and cream but don't like tofu or quorn. I also love chocolate and sweet things too.

I read Doctor Biffa's book a couple of months ago and it makes a lot of sense. I've just ordered Celia Brooks Brown's book Low Carb Vegetarian, to start off with.

I'm going to look at some of the recipes at the start of the thread for some inspiration but just wanted to say hi to everyone :beer:
Debbie x

Hey hunni!

Nice to see you!

Dr Dahlqvist is linked on first page (basics of low carb) but not sure if that'll help with veggie stuff.

You could always make sauerkraut while you make your mind up quite what to do with the old diet thing :rotfl:

big love and welcome :beer:

Mx

Dawning

I'm a regular lurker around here, have a few stone to lose but am hopeless at dieting. Well hopeless at sticking to a diet. Anyway, I tried something called 'Truvia' which I think is the same as stevia :think: and I thought it tasted like perfume.:eek:

For anyone new to low carbing another useful page is this one, the man is a doctor in Sweden or Norway and I enjoy his blog, very useful info on it

http://www.dietdoctor.com/lchf

Angelfeathers

I've used arrowroot, Edwardia – it's normally just used for thickening, like cornflour. Elana's Pantry has a couple of recipes (including her paleo bread, which is lovely) which use quantities like ½ cup of arrowroot, basically as flour, which works fine but costs a bomb! I usually sub half rice flour, which is a darned sight cheaper!

daska

I can recommend this recipe for 'rice' if anyone wants to try it. Coconut Cauliflower Rice

Edwardia

Mercy.. I'm just joshing ya babe Think I'll give the German music a miss unless it's David Garrett the German-American violinist who's soo fine (see YouTube and his Pirates of the Caribbean fiddling)

daska - oooh that looks like a really good cauliflower rice thank you :T

Angelfeathers - I just want something for thickening really, just ordered some arrowroot from Waitrose. :cool:

dawning - hi and welcome ah, Dr Fedon Lindberg, seen his English website pages, he's the big smorgasbord in Scandinavian dieting

Jazza - hi and welcome I'm ex veggie (15 yrs til I moved in with OH) and I have a low carb veggie cookbook by Celia Brooks Brown. Has quite a lot of under 10g carbs per serving recipes. Have you looked at Rose Elliot's ? Must admit I thought that hers was full of weird things I wouldn't eat though although as a veggie I lurved her books eg Not Just A Load Of Old Lentils

Managed £129.14 of food for £102.67 at Waitrose to be delivered Tuesday

devildog

I'm still alive The cauli smelt horrible whilst it was cooking and I didn't like the texture of it mashed although to be fair I think is may have needed a bit longer cooking but I did manage to eat it. Who knows it could grow on me.
Had a bit left over so put it in dog bowl, he dived in and ate some, looked at me funny as if to say "are you kidding me, did you really eat this" and then sort of curled his top lip up in disgust but actually ate it too. It was so funny to watch.
Now a couple of hours later I appear to have heartburn(only ever had it once before) really uncomfortable lol perhaps it is a mind thing to try and convince myself that I don't have to eat cauli again;)

Mercy

devildog wrote: »

I'm still alive The cauli smelt horrible whilst it was cooking and I didn't like the texture of it mashed although to be fair I think is may have needed a bit longer cooking but I did manage to eat it. Who knows it could grow on me.
Had a bit left over so put it in dog bowl, he dived in and ate some, looked at me funny as if to say "are you kidding me, did you really eat this" and then sort of curled his top lip up in disgust but actually ate it too. It was so funny to watch.
Now a couple of hours later I appear to have heartburn(only ever had it once before) really uncomfortable lol perhaps it is a mind thing to try and convince myself that I don't have to eat cauli again;)

Maybe you built it up so much that you had to have a reaction :rotfl:

Maybe it's just not for you.

Mx

bossymoo

devildog wrote: »

OMG so it is-just had a quick look at Teso online and they have a few showing as half price:) (could be having chocolate cake a few weeks sooner then I anticipated ) Thanks for that.

Still uncertain re cauli-not too long to wait though! '

Devildog I recently bought some truvia in asda which is made from the stevia leaf. I got the granulated form, it isn't cheap :eek: but it says you only need a third in volume as to what you'd use in sugar.

I tried it in a drink, and agree it is somewhat perfumed, but in baking I didn't notice that at all. I used it in just a plain vanilla loaf made with butter and ground almonds. I didn't actually use even as much as 1/3 to be honest as I didn't want an overly sweet cake. I'd be tempted to say experiment with it but that could be costly...

In fact, I might make some almond loaf tomorrow with it, it's lovely toasted and buttered...